I found this recipe on pinterest and wanted to share because they are SO good, easy, low carb and use very few ingredients. From the website keyingredientdotcom

Peanut ButterChocolate Chip Cookie Dough Bites
Ingredients
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter
¼ cup sf honey
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
½ cup sf chocolate chips
Directions
1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

3. Form into 1 1/2” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

I'm wondering how this recipe would work using lupin flour and some type of liquid to replace the chickpeas. I know you can make hummus from garbanzo bean flour and I think there is a recipe on the package for it so I may just try this this weekend.

I'm wondering how this recipe would work using lupin flour and some type of liquid to replace the chickpeas. I know you can make hummus from garbanzo bean flour and I think there is a recipe on the package for it so I may just try this this weekend.

Lupin flour reminds me a lot of garbanzo bean flour.

Thanks for the recipe.

I was wondering the same thing...watching to see if it works for you. Lupin is much lower carb than chickpea flour too I think.

Pam, I think your idea would work, only the amount to use might be tricky. I'd mix up everything in your bowl and add in the lupin flour 1/4 c. at a time, stirring after each 1/4 c. addition until you get the right "stiff" cookie dough batter consistency. It will make the yellow, but I think they'd taste just fine with lupin flour.

Sorry LG, I know next to nothing about PB2. Only used it 1 time. Seems like it would sub OK.

This doesn't make sense to me. The natural pb that we get is much oilier than
the "regular" stuff. I'm probably going to use regular and throw in a teaspoon
or so of something aborbent- glucomannan maybe?

Quote:

Originally Posted by lazy girl

Do you think that reconstituted PB2 could be used in place of peanut butter?

Quote:

Originally Posted by Soobee

Lazy girl, you might need more fat in the recipe if you use PB2.

What about half regular peanut butter and half PB2? Just in case that admonishment
about not using regular pb has any merit to it...
I know the PB2 people never meant for us to reconstitute it with regular pb

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If at first you don't succeed, try doing it by the book...It's not a stall when you're cheating!If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)~Proud to be a Famous Banta Babe~

I'm with you on the natural pb. I think regular could probably be used without a problem, but I did use the Walmart "Natural" brand. That *Note in the recipe was not from me, but from the website I got it from.

I only buy natural peanut butter and I always mix it up thoroughly then put it in the refrigerator. It pretty much stays mixed up. Once in awhile I have to remix a little about 3/4 of the way through it.

Tomorrow is a DD, so I won't be trying them until Tuesday. Five of these would put me over my calorie limit tomorrow.

I found with the bean cakes, when I use black soybeans, if I leave it sit at least over night, and preferably over two nights, the soy taste is absolutely non-discernible. That's why these are going to hang out in the fridge until Tuesday

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If at first you don't succeed, try doing it by the book...It's not a stall when you're cheating!If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)~Proud to be a Famous Banta Babe~

Tomorrow is a DD, so I won't be trying them until Tuesday. Five of these would put me over my calorie limit tomorrow.

I found with the bean cakes, when I use black soybeans, if I leave it sit at least over night, and preferably over two nights, the soy taste is absolutely non-discernible. That's why these are going to hang out in the fridge until Tuesday

No soybean taste! They are wet, but not sticky- I don't know how else to explain
it. It's almost like they were never in the oven. They really are like cookie dough
bites, only mine don't have that dry outer "crust" like the one in the picture. This
may be because they were still a bit warm when I put them in the container and
refrigerated them. Mine are also darker- like a chocolate cookie. They really don't
spread or rise during baking- it's essentially the same shape coming out of the
oven, as it was going in. They have a good flavor and a good texture- I just wish
I hadn't refrigerated them, but now I know (for next time)!

__________________

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If at first you don't succeed, try doing it by the book...It's not a stall when you're cheating!If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)~Proud to be a Famous Banta Babe~